Notes about Recipes in this book

• Sourdough boules

  • alicek94 on October 20, 2023

    This is an excellent recipe! Only thing I found is that the salt quantity seems off. I use diamond crystal and find I have to double the amount, otherwise the loaf comes out bland (so 2 tsp salt per loaf)

• Quick crusty boule

  • crysta_63qusi on January 17, 2026

    My go-to when I want fresh bread relatively fast. It comes together easily and has a nice flavor that's great on its own with a bit of butter, or neutral enough to dip into soup, pasta, etc.

• Sandwich loaf

  • Melyinoz on May 07, 2024

    Another fantastic recipe from this very reliable author. This worked for me first time, with no issues and clear instructions. As I cook from different GF books and have problems with some of the recipes, it makes me appreciate Aran"s recipes and books even more.

  • jenburkholder on November 01, 2025

    This was not my favorite sandwich bread. The texture was a little gummy, though I am pretty sure it was baked sufficiently. I did sub in the milk for water, maybe that impacted it, but I have other ones I liked much more and won't bother trying to make this one work for me.

  • athena_0c465i on January 11, 2026

    Really simple recipe and the bread tastes great! Rose really nicely

• Savory brioche buns

  • fishfeeder on April 11, 2022

    Perfect for a burger bun!

  • jenburkholder on January 21, 2024

    Excellent GF brioche. I followed the "bun" variation (half the sugar) and formed into 9 burger buns (basically discs instead of balls). Proofed thoroughly, baked, sliced, and froze. It's wonderful to have good GF bread ready to go and these are so superior to anything you can purchase. Next time for burger buns I would reduce or eliminate the zests - it makes for a lovely bread, but maybe not as ideal for a burger.

• Crusty baguettes

  • jenburkholder on January 08, 2022

    Really good. Obviously not identical to gluten-y baguettes - the interior is “gummier,” although not unpleasant, and it keeps even more poorly, but it’s yeasty, crisp, and springy, and overall very pleasant. Really is best day-of, though. ETA - made a second time and froze the second loaf immediately. A couple weeks later pulled it out and popped into a hot oven for 10 minutes or so. Worked a treat, almost identical to day one!

• Garlic and herb naan

  • infoforerk on September 17, 2024

    Fairly easy. Didn't have light buckwheat so used regular, rather dark buckwheat but the technique still produced tasty naan. Need to pre-heat the grill a little longer; the last couple naan had more rise with a softer inside and a chewier outside in less time than the first ones. Next time: substitute a lighter flour blend or light buckwheat for the regular buckwheat and try grill pan preheated in oven under the broiler to see if you can cook both sides at the same time.

• Herby sourdough crackers

  • crandall57 on March 06, 2024

    These crackers were crispy and flavorful. I used fresh rosemary and tarragon on one sheet pan and cumin seed and Mexican oregano on the other. I added some Malden sea salt to both sheet pans. Next time, use more sheet pans so the cracker sheet is smaller and the center gets crispier. I used the 1/16" ring on my rolling pin. The dough was easy to work with. Will make them again, trying even more flavor combinations. Try rolling smaller portions of dough, so they are thinner and finish crispier.

• Glazed lemon, yogurt, and olive oil pound cake

  • athena_0c465i on May 21, 2026

    This is easy and really delicious. Light and fluffy. However, I must have gotten the measurements wrong or my tin was too tall bc the center sunk. Even so, it was delicious and would make again

• Chocolate-tahini buckwheat marble cake

  • jenburkholder on August 27, 2023

    This was a tasty, tea-type cake. Not too sweet. I didn't have light buckwheat, only regular, so added cocoa to the whole cake versus just marbling it (using more cocoa than called for). Other than that followed recipe as written. Would repeat.

  • FlowerGold on October 07, 2024

    Nice, pretty. Not particularly sweet which is what I was looking for. A savory sweet nutty flavor. Nice lift and crumb though is about half the size/height of a regular Bundt cake. Liked the buckwheat and would definitely redo.

• Date-sweetened banana bread with chocolate and walnuts

  • crandall57 on September 28, 2024

    Delicious! Toasts up nicely. I chopped the chocolate in the nut grinder, next time, use bigger pieces of chocolate.

  • FlowerGold on January 26, 2025

    Very good! Did have a slight bitter tone - not sure what it was from but I like it - and that it isn’t too sweet. Used bittersweet chocolate. Used 4 mini loaf pans for 25-30 minutes; chopped the items a bit more. A pretty healthy option with no processed sugar with buckwheat and almond flours. Could use mascarpone as a spread. Would redo.

• Plum and toasted miso upside-down cake

  • emusro on October 01, 2022

    Made this for a dinner party with late season golden plums. I had to cut my plums into slices because the halves seemed too thick. Wasn't sure if I took the miso toasting far enough, but seemed to turn out okay. This had a nice flavour, not overwhelmingly miso-y, but with a little extra something-something. The whipped cream nice to have.

• One-bowl apple, yogurt, and maple cake

  • infoforerk on August 10, 2025

    top it with streusel (p 49) and finely diced apple instead of sliced apples--delicious and easier to slice.

• Orange-flower water and saffron cake

  • emusro on August 26, 2022

    Served this for my birthday party. It was very tasty and had a distinct flavour. I used whip cream stabilized with some cream cheese (from Erin McDowell's recipe on Food52) as I was serving it outside during the summer. I cooked the layers in 2 cake pans instead of 1. I found it a bit crumbly/delicate, but would make again!

  • Melyinoz on July 31, 2023

    Lovely cake. Subtle orange flavour.

• Strawberry-rhubarb-almond galette

  • jenburkholder on June 03, 2024

    This was excellent. The crust is super-buttery and more short than flaky - not the easiest thing to handle, but worked fine with the rustic nature of the dessert. It's a relatively small dessert, which is okay as it has about a 24 hour lifespan max. We cut into four and ate it all!

• Pie dough

  • FlowerGold on May 26, 2026

    Very nice dough. Used for a galette. Takes a while to weigh all the ingredients but straightforward. Does start losing as it warms so be quick. Was hard to get a smooth I cracked edge but it didn’t matter for a galette. Left the dough on the parchment paper which makes it easier to roll out and move to the baking sheet. Definitely a great Gluten Free pie crust.

• Peach and sunflower-coconut frangipane tart

  • emusro on August 26, 2022

    This tart look spectacular for the amount of effort. I'd probably make an almond frangipane next time instead of the sunflower/coconut version although that version was still tasty. Made it dairy free with Melt butter, which turned out fairly well (although was definitely got softer faster while rolling)

• Pistachio and rose water sandies

  • crandall57 on March 23, 2024

    A perfect little bite. Easy to make, however, rolling them in the powdered sugar caused some to break and the sugar wasn't staying on the cookies, so we put the sugar in a fine mesh strainer and sprinkled it on.

• Orange-flower water and almond crinkles (Macarrones de azahar y almendra)

  • fishfeeder on May 05, 2022

    These were so easy, quick, and delicious! Will become a regular

  • crandall57 on March 14, 2024

    Delicious! Lots of orange flavor. I left them in the oven 15 minutes.

  • christy_l69njf on January 16, 2026

    I added more orange zest in lieu of orange-flower water. These were not nearly done when 15 minutes were up, so I turned the oven on to 350 and left them in for another 8-10 minutes. They’re delicious!

• Salted chocolate chunk cookies

  • athena_0c465i on January 27, 2026

    Delicious cookies!

• Biscotti

  • Melyinoz on September 23, 2023

    This comes together and into the oven very quickly. For my taste, it could do with more sweetener, but the recipe does say it is written to be barely sweet.

• Almond-cacao nib lace cookies

  • fishfeeder on May 05, 2022

    I used regular milk instead of coconut milk but these were just okay. They tasted like a “health” cookie/granola and did not satisfy the craving for the Florentines my mom used to make

  • christy_l69njf on January 30, 2026

    These did not turn out well for me - super oily.

• Buttery shortbread

  • FlowerGold on December 20, 2024

    Nice. Very delicate. Used additional vanilla. Could substitute almond extract for some of the vanilla. Would redo.

• Hot cross buns

  • fishfeeder on May 05, 2022

    Loved these! Used raisins instead of currants and a batter mixture for the cross from the authors Instagram. Next time will use the icing cross from the book because I didn’t like the other’s texture.

  • alicek94 on October 20, 2023

    I get a distinct aftertaste of yeast if i follow the recipe as written. Halving the amount of yeast and extending the proof times slightly resolves this issue

• Chocolate bûche de Noël

  • Jane on June 17, 2022

    I wanted a gluten-free, make-ahead dessert for Christmas and this fit the bill magnificently. The g-f sponge was delicate and flavorful and the Swiss buttercream was light and not too sweet. I'm not a fan of buttercream so I wasn't expecting to love this cake but it was really good.

  • athena_0c465i on January 09, 2026

    The cake did break when I tried to roll it at one point but the cake and the buttercream are so soft, moist, and delicious— I will definitely be making this again.

• Meringue cake with roasted apples

  • emusro on October 01, 2022

    A fun fall cake! The meringue on top was a nice addition to break up the cake. Everyone I served this to seemed to enjoy it. Because it was supposed to be stored in the fridge, you needed to let the leftovers warm up enough because it's butter-based.

• Honey cake with seed brittle

  • jennsutherland on February 20, 2026

    This is the cake I make for brunches with friends. It’s so cozy, always impresses. I skip the brittle and glaze, as it is so perfect on its own. I bump the spices up with a little clove and allspice too